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Vitamin C, lycopene, low calorie
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
18
KCAL / 100G
Carbs
3.9g
· 74%
Protein
0.9g
· 17%
Fat
0.2g
· 9%
Fiber
1.2g
Vitamins
Vitamin C
13.7mg · 15% DV
Vitamin K
7.9µg · 7% DV
Vitamin A
42µg · 5% DV
B6
0.08mg · 5% DV
Minerals
Potassium ⭐
237mg · 7% DV
Magnesium
11mg · 3% DV
Phosphorus
24mg · 3% DV
Calcium
10mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.05g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Tomatoes that are not fully ripe usually keep and develop flavor better at room temperature. Once fully ripe, they can be refrigerated for a short time to slow softening, then brought back to room temperature before eating for better taste.
Yes, the skin adds fiber and plant compounds, so eating it is generally beneficial if the tomato is well washed. That said, some people with sensitive digestion tolerate peeled tomatoes better.
Cooking changes texture and water content, but it does not make tomato nutritionally useless. Some heat-sensitive vitamins may decrease, while lycopene can become easier for the body to absorb.
Tomato contains compounds such as lycopene that are better absorbed when eaten with some fat. Pairing tomatoes with olive oil is a simple way to support that absorption.
For some people, the acidity of tomato can worsen heartburn, sour stomach, or irritation when eaten alone. Those prone to reflux or gastritis often do better having it as part of a mixed meal.
Yes, but freezing changes their texture and makes them softer after thawing. They are usually better used in soups, sauces, and cooked dishes than in salads after freezing.
This is a common claim, but there is no strong evidence that the combination is harmful for healthy people. Eating them together is normal and practical in many meals.
Tomato is light and hydrating, but it is not enough on its own as a workout fuel. It works better before exercise alongside a more substantial carbohydrate source, or after exercise as part of a meal that includes protein.
People with reflux, frequent heartburn, stomach sensitivity, or mouth ulcers may find that tomatoes aggravate symptoms because of their acidity. Tomato allergy is uncommon but possible.
It depends on the goal: fresh tomato is lighter and more hydrating, while paste and sauce provide a more concentrated flavor. With packaged sauces, it is worth checking for added salt, sugar, or fat.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.